Hubert Schmieder, AAC, a member of ACF Greater Indianapolis Chapter,
was honored with a President Special Award from Worldchefs for his
lifelong dedication to the culinary profession during the Internationale
Kochkunst Ausstellung (IKA), Oct. 22-25, in Erfurt, Germany. Schmieder,
a member of the first ACF Culinary Team USA, has attended every
IKA since 1960. He notes that both the food and the competition
have changed considerably over the years. Pictured, left to right, are
Worldchefs’ Ragnar Fridriksson, managing director; Thomas Gugler,
president; Schmieder; John Clancy, education director; and Uwe
Micheel, vice president.

2. Chapter participates in Harvest on the Harbor
Members of ACF Casco Bay Culinary Association of Portland ME served
1,500 portions of braised moose with wild mushrooms and spaetzle at
Harvest on the Harbor, Oct. 20-23, in Portland, Maine. Everything on
the menu at the event was grown, brewed, manufactured or distilled in
Maine. Pictured, left to right, are: John George; Wilfred Beriau, CEC,
CCE, AAC; Daniel Gore; and Michael Janosik, CEC.

The Detroit Athletic Club’s (DAC) culinary team, led by Kevin Brennan,
CEC, AAC, pictured, center, cooked at the James Beard House, Oct. 14,
in New York for about 80 people. The former home of culinary legend
James Beard, the house is under the auspices of the James Beard
Foundation, which hosts dinners prepared by master culinarians from
across the country. The DAC culinary team was selected by the James
Beard House nominating committee, which identifies chefs who can
bring new ideas and cooking styles to New York. Pictured, left to right:
Alexander Termos; Jonathon Aceves; Jeff Hammer, CEPC; Brennan;
David Welke; and Ashley Brancheau. Brennan and Hammer are
members of ACF Michigan Chefs de Cuisine Association.

Collecting toys is a holiday tradition for ACF Central Florida Chapter.
The annual chapter holiday party kicks off with donations of toys by
chapter members. Pictured, left to right: Richard Cote, CEC; Roger
Newell, CEC, CCE, CCA, AAC, chapter president; and Bryan Frick, CEC,
AAC, delivered a truck filled with toys for local children in need to the
WFTV Channel 9 studio in Orlando, Florida, Dec. 12.

EARN CEHS BY READING NCR

You can earn four Continuing Education Hours (CEHs) for
each issue of The National Culinary Review that you read.

Download the questions at www.ACFChefs.org/CEH, then log
into eCulinary at acfchefs.org/eCulinary to complete the quiz
online. (Fee: $25.) Visit www.ACFChefs.org/ApprovedCEHs for
a complete list of approved CEH opportunities to help maintain
your ACF certification.